OK Boofer, I still had to post picture of my try of Fourme d'Ambert. I know, the shape isn't what an original Fourme d'Ambert has to be, but the smell is really good. I have rubbed the cheeses once a week with some salt, but the rind is getting more wet that I like that way. I think I will give it rest for a while.... Second picture is the current content of my cave, still waiting for some extra glass shelves however. Top shelve the Fourme d'Ambert, second 2 kg of Cabra al Vino and almost 3 kg of Leiden, last one 2 big and 2 small Greek Gouda's....

OK Boofer, I still had to post picture of my try of Fourme d'Ambert. I know, the shape isn't what an original Fourme d'Ambert has to be, but the smell is really good. I have rubbed the cheeses once a week with some salt, but the rind is getting more wet that I like that way. I think I will give it rest for a while.... Second picture is the current content of my cave, still waiting for some extra glass shelves however. Top shelve the Fourme d'Ambert, second 2 kg of Cabra al Vino and almost 3 kg of Leiden, last one 2 big and 2 small Greek Gouda's....

Nice cave. What's a Greek Gouda?

Have you tried the salt on the rind treatment before? How do you know it won't be really salty? I ask because I want to limit my rind growth on the blues. I want the blue on the inside.

I just happened across a thread of Jeff's Stiltonesque and rather than hijack his thread, figured I'd pull this comment over from linuxboy:

Quote

You can wrap, but that's typically done for surface salted blues.

What are the guidelines for rind maintenance on surface salted blues and when do you wrap (in cheese paper)?

A "Greek Gouda" is a Gouda with a mix of stuff like coriander, paprika, garlic, onion, a bit of cumin etc. Gives a lovely taste. I didn't try the salt treatment before, it's my first "real blue". The only blue thing I tried before was Cambozola which turned out to be really good. But that is treated like a Camembert and wrapped in paper. Mmm, think I'm going to try that with one of them and compare the development...

Just a quick tip.If your not going to drink the bottle and got it just for the cheese, devide the wine into small jar portions and freeze them. This will keep the wine fairly fresh and delay oxidation.

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Amatuar winemaker,baker, cook and musician not in any particular order.